Dinner

Mini Chicken Pot Pies is for Dinner.

Mini Chicken Pot Pies takes 20 minutes to prepare.

Mini Chicken Pot Pies takes 15 minutes to cook.

Mini Chicken Pot Pies makes 8 servings.

The ingredients for Mini Chicken Pot Pies are:

*Pillsbury Grands Reduced Fat Buttermilk Biscuits (1 biscuit), 8 serving
Chicken Breast, no skin, 1 breast, bone and skin removed
*Campbells cream of chicken soup, 2.5 serving
*Birdseye Frozen Mixed Vegetables, 8 oz
*Cheddar Chees, Kroger Mild(shredded), 1 cup
*Organic Ville - Herbs de Provence organic vinaigrette, 1 tbsp
*onion powder, 1 tsp
*GARLIC SALT, 1 tsp

Here is how you make Mini Chicken Pot Pies:

Preheat your oven to 400.2In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.3Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.4Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.5Let rest for about 3 minutes and dig in!Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user SAMOBRIEN.

The nutritional information for Mini Chicken Pot Pies is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 288.5

• Total Fat: 12.6 g
• Cholesterol: 18.4 mg
• Sodium: 865.4 mg
• Total Carbs: 31.3 g
• Dietary Fiber: 1.9 g
• Protein: 15.3 g